- 4-5 pounds Brussels sprouts, trimmed and cut in half
- Olive oil
- 3 tablespoons fish sauce
- 3 tablespoons honey
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 2 tablespoons chili garlic sauce
- 3 tablespoons fresh cilantro
- 3 tablespoon fresh mint
- 2 scallions chopped
In a medium bowl, combine the fish sauce, honey, lime juice and chili garlic sauce.
In a large 12” skillet, heat about 2 tablespoons of olive oil over medium high heat. Sauté about half of the Brussels sprouts and season them with salt. Stir occasionally until they are browned and tender, about 5 minutes. Place the cooked sprouts in a large bowl. Repeat with the remaining Brussels sprouts, adding more oil to the pan.
Toss the hot Brussels sprouts with the chili garlic mixture. Stir in the herbs and scallions and serve.